Spaghetti. Love it! It’s easy too. You just boil some noodles, make some sauce and serve it up. If you wanted to fancy it up, you can add homemade meatballs. This is a step above that. This is boil some noodles, make some sauce, mix up some other stuff, arrange in a casserole dish, bake, then serve it up.
Seems like A LOT more work, doesn’t it? But it isn’t really. The reason that it isn’t so much extra work is that you can make a few of them at one time and freeze them. So while your run-of-the-mill spaghetti takes 15 minutes, this spaghetti bake takes a little bit longer, but you can get several meals out of it. Just double the recipe and make two. Or triple the recipe and make three. Or quadruple the recipe and make four. And so on…
For my family, I make one batch and use a 9×9 pan to get 2 casseroles. I freeze one and bake one. One half of this recipe will still get my young family 2 meals. And leftovers are awesome!
Freezer Friendly Baked Spaghetti
A family friendly, easy and cheesy baked spaghetti dish sure to please!
- 16 oz thin spaghetti
- 1 lb browned hamburger
- 24 oz jar spaghetti sauce
- 2 eggs
- 1/3 cup parmesan
- 5 tbsp butter melted
- 16 oz cottage cheese
- 1/4 cup sour cream
- 4 cups mozzarella cheese, shredded
Preheat oven to 350 degrees.
Cook spaghetti in a pretty big pot. Drain.
In a bowl, combine the cottage cheese and sour cream.
In another bowl, combine browned hamburger and spaghetti sauce.
In the empty spaghetti pot, melt the butter. Once melted, add the eggs and parmesan cheese and whisk together.
Add the noodles back in and mix together.
In a greased 9x13 dish, put in:
½ the noodles, followed by
½ the cottage cheese/sour cream mixture followed by
½ the meat sauce, followed by
½ the mozzarella cheese
Do those layers all over again:
The rest of the noodles, followed by
The rest of the cottage cheese/sour cream mixture followed by
The rest of the meat sauce, followed by
The rest of the mozzarella cheese
Cover pan with aluminum foil and bake 30-40 minutes.
Remove foil and bake an additional 10 minutes (until cheese is bubbly).
You can freeze either baked or unbaked. I prefer unbaked. Either way, let cool, then wrap tightly in freezer-friendly container. I also wrap it again with foil and plastic wrap. To bake after freezing, defrost overnight or during the day and add at least 15 minutes of baking time.
Jayme is a wife to 1 and a mother to three little boys. She coupons, but isn’t super extreme about it. She price matches and loves it! While she likes to cook, she’s in the stage of life where simple is usually better! She never knows how many hands she’ll have free at dinner time! You can find her at No Regrets Living.